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Chia Carrot Cupcakes With Orange Cream Cheese Glaze

Chia is one of those things that I don’t really know a lot about. I just know that it’s good for you, you can grow it and sing a catchy song about it. (Ch-Ch-Ch-CHIA!) We know they’re a superfood. And that they’re crunchy in oatmeal or squishy in drinks. And since they don’t have that much of a flavor on their own, I’m willing to put them in just about anything. Like these Chia Carrot Cupcakes with Orange Cream Cheese Glaze…they’re to die for! Or, since chia’s super good for you…I suppose you could say they’re to live for, but, you know, that’s just not as catchy. Enjoy!

Chia Carrot Cupcakes With Orange Cream Cheese Glaze

What you need to make Chia Carrot Cupcakes With Orange Cream Cheese Glaze:

How to make Chia Carrot Cupcakes With Orange Cream Cheese Glaze:

Cupcakes:

Preheat oven to 350 degrees.

Spray 12 cupcake pan with non-stick spray.

Shred the carrots. Larger shredded bits taste better!

Mix all the batter ingredients together in a large bowl.

Pour mixture into cupcake pan and cook for 25 minutes, or until inserted toothpick removes cleanly.

Set aside to cool.

Glaze:

For this simply add all the ingredients into a bowl and whip until smooth.

To Decorate:

Once cupcakes have completely cooled, tip them out of the cupcake pan, and leave them upside down on a platter.

Transfer glaze to a ziploc bag and cut off the corner and decorate the upside down cupcakes.

Top with pecans and powdered sugar (optional).

Enjoy!

Chia Carrot Cupcakes With Orange Cream Cheese Glaze

Chia Carrot Cupcakes With Orange Cream Cheese Glaze

Prep Time: 45 minutes
Total Time: 45 minutes

Ingredients

Chia Carrot Cupcakes Batter:

  • 2 cups shredded carrots, large shredded bits taste better
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 tsp. nutmeg
  • 4 large eggs
  • 1 cup coconut oil
  • 1 cup chia seeds
  • 1 cup crushed pecans

Orange Cream Cheese Glaze:

  • 8 oz. softened cream cheese
  • 3 tsp. milk
  • 2 cups powdered sugar (can go up to 4 cups to make it more fluffy)
  • 2 tsp. lemon juice
  • 1 tsp. orange extract
  • 1/2 tsp. vanilla extract

Topping:

  • 1 cup crushed pecans

Instructions

Cupcakes:

Preheat oven to 350 degrees.

Spray 12 cupcake pan with non-stick spray.

Shred the carrots. Larger shredded bits taste better!

Mix all the batter ingredients together in a large bowl.

Pour mixture into cupcake pan and cook for 25 minutes, or until inserted toothpick removes cleanly.

Set aside to cool.

Glaze:

For this simply add all the ingredients into a bowl and whip until smooth.

To Decorate:

Once cupcakes have completely cooled, tip them out of the cupcake pan, and leave them upside down on a platter.

Transfer glaze to a ziploc bag and cut off the corner and decorate the upside down cupcakes.

Top with pecans and powdered sugar (optional).

Enjoy!

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